Our vegetable stock or vegan broth is made completely from kitchen scraps. When we cook with vegetables, we collect all the peels, tops, and other parts that normally end up in trash, and freeze them. When enough scraps are collected, it’s time to prepare this delilcious vegetable stock.
Besides being a truly zero-waste recipe, this is also a wonderful base for meal prep. You can freeze the broth, and then use it to create soups, sauces, stews and one pot dishes literally in minutes.
Moreover, vegetable peels and tops are often very rich in nutrients, so this vegetable broth recipe is truly healthy and nurturing. When you cook vegetables next time, don’t throw those peels away, make them into a broth and then freeze it instead!
This recipe is a part of our Zero Waste Cooking Series. To learn more about cooking with no waste check out our recipes for beet tops, cauliflower leaves chutney, cauliflower stems raita and watermelon rind curry.
500 gr of kitchen scraps, we used: carrot peels, onion skins, garlic skins and tops, radish peels and tops, parsnips peels, fennel, celery, mushroom roots, parsley stems, lemon skins)
2 l of water
1 tsp of thyme (optional)
1 tsp of rosemary (optional)
2 bay leaves (optional)
Add all the ingredients to a pot. If cooking in an Insta Pot or in a pressure cooker, cook at high pressure for 5 minutes, and then slow cook for 1 hour or more. If cooking in a normal pot, boil at low temperature for 1.5 hours.
You can also add salt and black pepper to taste. Use right away or freeze for future use.